YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 oz Wild Salmon Fillet
150g Sweet Potato, cubed
100g Asparagus spears
1 tsp Avocado Oil
1/2 Lemon
1/4 tsp Sea Salt
1/4 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, drizzle with a bit more oil if needed, and roast for another 10-12 minutes until tender.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.